Thursday, 1 January 2009

Apple Fritters/deep Fried1 lg Egg; beaten1 c Milk1 c Apples; * see note1/4 c Sugar1/4 ts Salt1 ts Greated orange peel3 tb Orange juice2 ts Vanilla extract2 c All-purpose flour1 tb Baking powderVegetable oilConfectioner's sugar* unpeeled apple which is finely diced or grated.In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orangepeel, orange juice and vanilla. Sift together the flour and bakingpowder; fold into the apple mixture, stir just until all flour ismoistened. Drop batter by rounded teaspoon into hot oil (350 degrees).Fry until deep golden brown, about 3-4 minutes, turning once. Drainfritters thoroughly on paper towels. Roll in sugar or sift the sugarover the tops. Yield: about 40 fritters.* Exported from MasterCook *KARNABEET MAKLY (DEEP-FRIED CAULIFLOWER)1 lg Cauliflower1 t SaltOil for deep fat fryingTaratoor SauceCut away the thick stem at the base of the cauliflowerand remove the green leaves. Break the florets offthe center core and cut the core into 1" cubes. Washthe florets and cubes under cold running water. In a 3to 4 qt enameled or stainless steel saucepan, bring 1qt of water and the salt to a boil over high heat.Drop in the cauliflower and cook briskly, uncovered,for 10 minutes, or until the pieces are tender butstill somewhat resistant to the point of a small,sharp knife. Drain in a sieve or colander. In a heavy10" to 12" skillet with a deep frying thermometer orin an electric skillet, heat 1" or 2" of oil until itreaches a temperature of 375F. Pat the cauliflowercompletely dry with paper towels, and a dozen or sopieces at a time, fry them in the hot oil for about 15minutes, or until golden brown on all sides. As theybrown, remove them with a slotted spoon and drain themon paper towels. They may be served hot or at roomtemperature covered with taratoor.Deep Fried Shrimp Balls1 lb Shrimp, cleaned & deveined2 Bacon strips4 Water chestnuts-OR1/2 md OnionSaltPepper1 Egg, beaten2 tb Corn starchOil for deep frying1. Mince shrimp, bacon, onion or water chestnuts together until fine.Place mixture in bowl. Remove crusts from bread. Dice bread into veryfine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2tablespoons corn starch to mixture. Combine thoroughly.2. Fill deep fyer halfway up with oil. Heat oil on highest heatsetting. When you think oil is sufficiently heated, test thetemperature of it with a small piece of bread crust. If it frys to agolden brown colour, then oil is ready for deep frying. If bread crustfails to brown readily, then oil is not ready yet. If bread crust frysto a dark brown, then oil is too hot. Shut heat off of wok, allow oilto cool 5 minutes before turning heat on again. Retest oil with breadcrust to see if it is of proper temperature.3. When oil is ready for deep frying, take 2 teaspoons, dip intoshrimp mixture and form a 1" diameter ball. Drop ball into hot oil,Place about 8 balls into the hot oil. Allow each ball to deep fry 3minutes. Turn balls so that each will fry to a golden brown colour.Remove balls to paper toweling to drain excess oil from them. Repeatprocedure for deep frying rest of shrimp mixture until all of themixture is used up. Place shrimp balls on a serving platter. Garnishwith parsley or other raw vegetable.